Shepherd’s Pie

This Shepherd’s Pie is the perfect meat and potatoes dish to celebrate St. Patrick’s Day. Pairs perfectly with green beer {just kidding}.

Did you celebrate St. Patrick’s Day already or do you plan to this weekend? Do you celebrate at all? Whether or not you plan on drinking green beer, you can always enjoy St. Patrick’s Day at home with Shepherd’s Pie!

I have to be honest and admit that Irish food isn’t really a personal favorite. Growing up, my parents loved going to Irish pubs to grab a bite and my meal of choice was, wait for it….a cheeseburger. Now that I’m older and my tastebuds have matured, I’ve expanded my Irish horizons a little. I’m still not a fan of corned beef…I think it’s the texture but I’ve really come around on Shepherd’s Pie. Ground beef, vegetables, and mashed potatoes in casserole form. Yes and yes. I love this dish. I also love celebrating with green beer!

What are your favorite St. Paddy’s Day favorites?

Start by preheating the oven to 400 degrees.

Add 3-4 garlic cloves to a piece of foil with a teaspoon of olive oil.

Wrap the foil into a little pouch and roast at 400 degrees for 30 minutes. This is roasted garlic…delicious!

Peel the yukon gold potatoes and quarter them. Place them in a pot of water and bring the water to a boil. Simmer for 15-20 minutes until the potatoes are fork tender. Once the potatoes are tender, use a slotted spoon to remove the potatoes to a mixing bowl for mashing.

For the base of your shepherd’s pie, start by browning the ground beef in a separate pot. Cook for 5-10 minutes until it is no longer pink. Add 1/2 tsp salt and 1/4 tsp pepper to season the beef. Use a slotted spoon to place the beef in a mixing bowl. Set aside. I used lean ground beef, so there was no fat remaining in the pan. If there is fat remaining, drain the pan before continuing. Add 1 tsp of olive oil. Add the onion and cook for 4 minutes before adding the garlic.

Add the celery and the carrots and cook for an additional 3 minutes. Add 1/4 tsp salt and 1/8 tsp pepper. Since this dish has so many layers of flavor, season each layer so we don’t end up with a bland pie.

Add 1 1/2 cups of the frozen mixed vegetables (you can add these frozen). Stir to combine. Add the chicken broth, tomato paste, worcestershire sauce, soy sauce, and thyme. Give the mixture a taste. I needed another 1/4 tsp of salt, but this will depend on the saltiness of your broth, tomato paste, soy sauce, etc so season to taste.

Add the ground beef back into this mixture and stir to combine. Simmer the meat and veggie mixture for 10 minutes or so.

While the meat mixture simmers, make your mashed potatoes. Mash the potatoes using a masher. Combine the potatoes with the sour cream, milk, parmesan cheese, and smashed roasted garlic. Your roasted garlic cloves should be nice and soft so that you can mash them with a fork. Add salt and pepper to taste.

Then, transfer the meat and vegetable mixture to a casserole dish. You can use a 8X11 dish or a round pie dish as long as it is deep enough to hold the Shepherd’s Pie. Spread the meat mixture evenly.

Spread the mashed potatoes on top of beef. Top with 1/8 cup of parmesan cheese.

This Shepherd's Pie is the perfect meat and potatoes dish to celebrate St. Patrick's Day! Pairs perfectly with green beer {just kidding}.

Ingredients

1 1/2 pounds yukon gold potatoes

3-4 garlic cloves

1/4 cup sour cream

1/4 cup skim milk

1/2 tsp salt

1/4 tsp pepper

1/8 cup + 1 tsp parmesan cheese

1 lb ground beef 93% lean

1 tsp olive oil

1 onion, chopped

3 garlic cloves, minched

2 celery stalks, diced

2 carrots, diced

1/2 tsp salt

1/8 tsp pepper

1 1/2 cups frozen mixed vegetables

2 tbsp all purpose flour

2 cup chicken broth

1 tbsp tomato paste

1 tbsp worcestershire sauce

1 tbsp soy sauce

1 tsp dried thyme

Instructions

Start by preheating the oven to 400 degrees. Add 3-4 garlic cloves to a piece of foil with a teaspoon of olive oil. Wrap the foil into a little pouch and roast at 400 degrees for 30 minutes then remove and set aside.

Peel the yukon gold potatoes and quarter them. Place them in a pot of water and bring the water to a boil. Simmer for 15-20 minutes until the potatoes are fork tender. Once the potatoes are tender, use a slotted spoon to remove the potatoes to a mixing bowl for mashing.

For the base of your shepherd's pie, start by browning the ground beef in a large pan. Cook for 5-10 minutes until it is no longer pink. Add 1/2 tsp salt and 1/4 tsp pepper. Use a slotted spoon to place the beef in a mixing bowl. Set aside. I used lean ground beef, so there was no fat remaining in the pan. If there is fat remaining, drain the pan before continuing.

Add 1 tsp of olive oil. Add the onion and cook for 4 minutes.

Add 3 garlic cloves, the celery, and the carrots and cook for an additional 3 minutes. Add 1/4 tsp salt and 1/8 tsp pepper. Since this dish has so many layers of flavor, we are going to season each layer so we don't end up with a bland pie.

Add 1 1/2 cups of the frozen mixed vegetables. Stir to combine. (These can be added frozen- no need to thaw)

Add the chicken broth, tomato paste, worcestershire sauce, soy sauce, and thyme. Give the mixture a taste. I needed another 1/4 tsp of salt, but this will depend on the saltiness of your broth, tomato paste, soy sauce, etc so season to taste.

Add the ground beef back into this mixture and stir to combine. Simmer the meat and veggie mixture for 10 minutes or so.

While the meat mixture simmers, make your mashed potatoes. Mash the potatoes using a masher. Combine the potatoes with the sour cream, milk, parmesan cheese, and smashed roasted garlic. Add salt and pepper to taste.

Then, transfer the meat and vegetable mixture to a casserole dish. You can use a 8X11 dish or a round pie dish as long as it is deep enough to hold the Shepherd's Pie.